Classic Vanilla Muffins

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.

Step 3: In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, and sour cream until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing the batter.

Step 5: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6: Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 7: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.

Step 8: Transfer the muffins to a wire rack to cool completely or serve warm.

Storage and Reheating Tips

Store Classic Vanilla Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To keep them soft, place a paper towel in the container to absorb excess moisture. Muffins can also be frozen for up to 2 months. Reheat in the microwave for 10 to 15 seconds before serving for a freshly baked texture.